TY  JOUR
TI  Studies on the Selection of Propionic Acid Bacteria for Rindless Semi-Hard Cheeses
KW  Cheese production
KW  propionic acid bacteria
KW  technological factors
KW  protective cultures
KW  ripening temperature
KW  lysozyme
KW  nitrates
KW  active acidity
KW  salting
JO  Food Processing: Techniques and Technology
AU  Rogov, G.N.
AU  Smirnova, T.S.
AU  Topnikova, E.V.
PY  2026
IS  56
PB  Kemerovo State University